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101 Ways to Cook Zucchini

Okay one more before we head out to a wedding. I made this a couple of years ago and thought I'd resurrect it now. It's still in the oven, so I can't comment on this year's endeavor but if memory serves it was pretty good last time.

Chocolate Zucchini Cake
From Cooking Light

Cake:
Cooking spray
1 tablespoon all-purpose flour
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/3 cup vegetable oil
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup fat-free buttermilk
2 cups shredded zucchini
2/3 cup semisweet chocolate chips
1/4 cup chopped walnuts

Glaze:
3/4 cup powdered sugar
3 tablespoons unsweetened cocoa
8 teaspoons fat-free milk
2 tablespoons semisweet chocolate chips
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract

Preheat oven to 350°.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.

Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.

Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.

Yield: 16 servings (serving size: 1 slice)

CALORIES 281 (30% from fat); FAT 9.5g (sat 2.4g,mono 4.2g,poly 2.4g); PROTEIN 6.6g; CHOLESTEROL 27mg; CALCIUM 96mg; SODIUM 241mg; FIBER 2.6g; IRON 2.2mg; CARBOHYDRATE 45.6g

Cooking Light, JUNE 2002

For more ways to cook zucchini click here.

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Other Thinks (2)

Melisa:

Where is your picture from on the page 'chocolate zucchini cake'? And are you updating your site about the places you've visited? Thanks- a curious cook.

Kim [TypeKey Profile Page]:

Hi Melisa, and welcome! We just returned from Vermont a few weeks ago and I have some entries for that (if you click on Main above, and then under Categories, Vermont 2008, you'll find those entries). Before that there's some random entries from trips to California and Florida and more from last year in Paris and beyond. All my trips are listed under the categories. In November, I'll be blogging from Rome and Tuscany.

I've poked around and unfortunately, haven't found any pics of the chocolate zucchini cake but as we're in season again, I'm sure I'll be making it soon, so stick around.

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